Ma po tofu is usually thickened twice, or even three times, so that the gravy coats the tofu evenly and doesn't fall off. The second and third thickening of Mapo Tofu is also called thickening, through which the thickening can make the gravy adhere more evenly to the surface of the tofu, thus achieving a glossy, smooth, tender and flavorful dish.
Here's how to do it:
First of all, the first thickening is the milky gravy for Mapo Tofu. Creamy gravy is the thinnest of the gravies, also known as thin gravy. The first thickening has sixty to eighty percent, and the remainder is thickened in one or two passes. Multiple thickening is to more accurately grasp the consistency of the gravy.
Secondly, you must master the thinness of the thickening of the soup gravy. If the gravy is too thick, it is easy to cause paste bottom, and easy tofu thickening; gravy is too thin, the dishes can not hang thickening, can not play the effect of the juice bright oil, cooking Ma Po tofu also appears to be no luster, taste is not good.
Finally, in the dishes eight or nine mature when the first thickening, thickening evenly into the pot after turning into a small fire, with a frying spatula gently push the tofu, so that the gravy is evenly heated, to observe the thickening of Ma Po Tofu color and consistency of the thickening of the gravy, and then decided to make a second thickening of the amount.
When thickening the sauce, be sure to pour in the sauce while gently pushing the tofu with a hand spoon, do not use the sauce while shaking the pan, otherwise the sauce and the tofu can not be well integrated together.